Sheet Pan Shrimp Boil
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Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
I have a hot date waiting for me…
With four short legs. Massive ears. And a sweater vest. Yes. My Valentine’s date tonight is Butters. And we’ll be staying in, away from the crowds, the flowers and the jewelry.
Instead. We have this, and it’s better than roses or a blue Tiffany box. It comes on a sheet pan with shrimp, sausage, potatoes and corn. Plus. There’s plenty of garlic.
So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.
Sheet Pan Shrimp Boil
Ingredients
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 1 pound medium shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
- In a small bowl, combine butter, garlic and Old Bay seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, garnished with parsley, if desired.
Did you make this recipe?
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This is always on the menu for beach week. Sometimes I have to triple the recipe. It’s a favorite.
I know people are not going to like this question. L O L. Is there a good substitute for those who don’t like Old Bay (oddly, my husband and I BOTH don’t like it. Yes, we’re weirdos).
We use regular Everglades instead of Old Bay. They also have an Everglades heat if you like a little kick.
It was a hit. Thank you!
One of my favorite recipes to make.
Made this tonight and it was so easy and so delicious! First time I’ve ever tried cooking shrimp and I was nervous but it was perfect!
Make this y’all!!
Can this be meal prepped the night before and cooked/served the next day? Any tips on that?
I’ve made this several times. I cook mussels and clams separately and add to the dish
Made this tonight- love it, better than the traditional low country boil!!
I’ve made this so many times I can’t say! My family is obcessed. It’s so easy and just delicious!
Terrific and easy. Made at a beach rental house with limited equipment and it was a hit.
I made this last night, exactly as posted. Simple and delicious! I served it with cheddar biscuits.
Made this one time and plan to make it again. I have company coming and I plan to make it again. It was very delicious and so simple to make. Alongside some cheddar bay biscuits I think this will be an excellent meal.
Very good…made this with friends having invited them for wine, snacks and to cook together. Easy shared prep and a fast delicious meal. The corn was yummy cut into little rounds and easy to eat this way. We doubled the recipe and the leftovers were even more tasty!!
Looks great
We get 100 lbs. of NC shrimp 16/20 a year so eating shrimp is ready when we want it … That being said this recipe is one we use a lot. When fresh corn isnt around I use whole baby in the can. If using fresh corn cook in micowave in husk about 4 min. or so then dehusk cut in chunks put with the raw shrimp to cook.
Looking to avoid the use of butter.. do you think olive oil or avocado could replace?
Thank you!!! 🙂
Olive oil will work also, better than avocado oil because avocado oil has little taste but best to fry with.
Turned out really good. The only problem was the corn on the cob was too big. I think the next time I will cook it separately or use broccoli instead as requested by my husband. But the sausage, potatoes and shrimp together were delicious!
I have never done a sheet pan recipe. I liked it but need more experience to get quicker. Or prepare things ahead of time. Glad I did it on a Sunday night.
Does it matter if you use raw or cooked shrimp?
Sorry I missed the 5 star recipe.
Tried this recipe. I added Cajun seasoning. Same amount as Old Bay Seasoning. It was a hit! Family loved it! The easy cleanup was the best.
Oh so yummy! I doubled the butter and used kolbassa sausage. Next time I think I might omit the sausage and double the shrimp. Definitely a keeper! Thanks
Delicious!! I doubled the sauce and added additional Old Bay seasoning before putting it in the oven. I didn’t like the brand of andouille sausage that I got (it was too salty). What brand do you all recommend for andouille sausage?
Made this today. It was so easy and delicious!! Definitely a keeper!!!
Absolutely delicious!
However you need almost three sheet pans to fit it all on single layer. I placed the shrimp single layer and everything else around it. It worked, but very, very tight. I would also recommend cutting the sausage into larger pieces so they won’t dry out.
My husband is a chef for a senior living and he’s going to make it for the residents..
Made this twice. Hugh raves by husband each time. Deviated slightly by increasing butter/garlic/bay seasoning. Found it easier to mix ingredients with seasonings in a large bowl and then spreading in sheet pan. Used medium fresh raw shrimp first time and extra large frozen raw shrimp cut in half second time. Came out delicious either way. Thanks for a great recipe.
Delicioso y fácil de preparar. I will cook again !!
Huge hit with the picky family. My 7 yr old gave this a 10 out of 10 and asked if it could be part of our regular meal rotation. Outstanding. 🙂
Easy to make, everyone in the family ate it!
Sorry, I didn’t leave my star rating with my comment!
Yummy! I made this for our children after a long day of traveling — it was perfect! Served Red Lobster cheddar biscuits as a side. No leftovers!
I like it. And add what ever left overs like broccoli and asparagus to the mix.
I made this Shrimp Boil recipe & it came out totally delicious! Very easy directions & clear steps. My guests RAVED about it! It will be one of my go-to favorites from now on!!
I have made this dinner twice. My family is big and isn’t always easy to please, but loves this everytime. It will become a regular on the family approved menu.
Instant hit! This was delicious and we will definitely make again. My husband fist bumped me it was that good.
It was so delicious! Thank you! I used a bigger pan, like a roaster pan. I also made the sauce according to the recipe x3 . And I let it cook 30 minutes. Thank you! I loved it! My family devoured it!
This is fantastic, it’s definitely going on our menu rotation. We used petite red potatoes instead of the other ones you suggested.
I made this for a family dinner. My husband said it was better than a regular shrimp boil and he was born/raised in the south. Tastier! Better distribution of spices.
My daughters and their husbands loved it too. I will definitely be making this again. Though I will admit I made too much. But that’s okay, my husband and I will enjoy the leftovers for tonight’s dinner!!
I did use lactose-free butter, which had salt, but it didn’t taste too salty.
I made this tonight. It was seconds worthy and a definite do over. Easy and can freeze.
This is so quick, so easy and SO DELCICIOUS! I can make this in 35 minutes start to finish. Seven ingredients- and I already have three- butter, old bay and garlic- in the house.
When sweet corn is in season, I make this every two weeks, double the recipe and we all fight over the leftovers.
This makes me think of summers by the ocean.
unable to get andouille sausage in my area what can i use instead?
I use kielbasa and it works great.
This is my go to recipe for weekday dinners, company or visitors arriving after a trip. I live where I can get fresh gulf shrimp so this is easy peasy. When my kids fly in, they look forward to having this dish as their first at-the-beach meal. My only adjustment is since I’m not too crazy about Old Bay seasoning, I use a New Orleans BBQ shrimp seasoning. I get it locally, but it’s sold on Amazon too. Making a traditional shrimp boil requires being careful shrimp don’t turn mushy until everything else cooks. This is a great, great recipe.
What is the BBQ seasoning you use? Thanks!
Easy and delicious! Definitely a crowd pleaser for the summer. I double the butter and we steamed clams separately to go with it. I just wish I had thought ahead to get bread to dip in the juices.
This was delicious and very easy. I served it with crusty rolls. I will definitely make this again.
Made this tonight for my family of nine. We loved it! Made extra butter as recommended by another reviewer. That was a great recommendation. Had garlic bread with it. Was so good! Will make again very soon!! I might sear the keilbalsa first. Love this recipe
Very easy to make and it turned out delicious . I will double the butter sauce next time so that I can sop it up with some French bread
Will try for 4th of July
Can this dish be made ahead then reheated? Has anyone tried that? I’m thinking about serving for 4th of July but don’t want to be in kitchen all evening.
Can you add crab legs to this dish and if so how long would you bake them. Also are you using uncooked shrimp.
It was very easy to make. Everything turned out well, cooking wise, but I don’t think the old bay and butter gave it enough seasoning. Tony Chachere’s definitely helped.
Made this for dinner tonight. It was fabulous. Easy to do, nice light summer meal. Served with broccoli on the side for greens. Will make again. Thanks!
Looks sooo good
Can you make this on a griddle grill? Instead of the oven?
This was delicious! I used Cajun seasoned andouille sausage, which gave it a little kick. Also used a whole stick of butter and a little more seasonings since I added a little more corn and sausage than the recipe called for. It was all so good!
Very yummy I changed up a bit did not boil corn or potatoes cut baby potatoes in half. Cooked for 30 to 40 minutes but don’t add shrimp until last 15 minutes.
OMG!
What a great recipe, so easy to make and tastes amazing. Hubby and son voted to keep it, make again.
Great recipe and a big hit with family and friends every time I make it!
HUGE success! I made 2 batches, one with andouille for grownups and one with regular Italian for the kiddos. Everyone loved it! Cheddar biscuits went perfectly with it as well. A keeper!
This is a family hit in my house. We substitute the andouille sausage with Kabasa another family, favorite, quick and easy five stars all the way around.
I have made this many times. A family fave. Thanks!
I have made this maybe 6-7 times already! It’s delicious. I always use skinless turkey smoked sausage, and it’s also good with colorful bell peppers roasting in that goodness, too. Love this one!
Ooh! Will have to try with peppers. I added a red onion sliced into thick wedges
I just made this….. so Damn Delicious … will definitely make again!
Yes….I have made this and it is awesome. It passed the test straight across the board…..hubby,kids and grand kids. As a matter of fact it is back on the menu as I will be spending some time with my grands and they requested it. I have tried several DD recipes and have not been disappointed yet.
Added some extra vegetables like peppers, mushrooms, broccoli and replaced yellow potatoes with sweet potatoes. Delicious and will definitely make again!
We have made this a standard in the ol homestead. It’s easy peasy and ohhh sooo delicious
We really enjoyed this dish. It came together very easily and the best part was the easy cleanup. I will be making this again.
AMAZING! my sons are very picky and my 16 year old had 5 plates!! It was literally gone in less then 10 minutes.
Definitely will be making very often now!
Raw shrimp?
No raw shrimp. Per the recipe: Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
This was awesome.
Made 2 different ways Cajun Spice and just regular Old Bay – awesome!!!
Made this for our dinner tonight and my wife loved it. It was very easy and didn’t require a big mess to clean up. I will make a few changes the next time I make it. The recipe called for medium shrimp. I couldn’t find medium and bought large. I’m thinking that even these might be a bit too small. I will try jumbo the next time. Instead of stirring in butter mixture and gently tossing to combine on the sheet pan, I will put everything into the large pot used for boiling the potatoes and corn and toss in there to get a better coating of the items.
I make at least 3 times a month. Super easy, and my husband LOVES it.
Devein? More like DIVINE! hahahaha hahahahahaha jajajahahajajajajahajajahaokenough.
I loved this meal it was so good. I’m just a man by himself and it fed me for days. I didn’t do all the corn at once either cuz corn can kinda get eh when you reheat it but yeah must say I will be doing it again. In fact, I just bought all the ingredients tonight at the store save for the corn cuz I’m not sure when I’m going to be making it – maybe Friday – and I’ll hold out for the farmer’s market. Cheers from Oakland =D
Great. Lots of prep. Did fine until I lost control of the sheet pan taking it out of the oven and it all ended up on the floor. The little bit I got was fantastic.
Wow. Amazing. The whole family loved it, no leftovers. I will make this again and again. Thank you!
My family loves this SHEET PAN SHRIMP BOIL.
It makes a lot, where there are leftovers for the next dinner.
I have added slices of bell peppers to add color and additional taste.
This is so easy to make.
Our family loves this meal. I add scallops cut onion and a second pound of shrimp then double the seasonings with the butter. This easy recipe makes my family think I’m a good cook.
and don’t forget to add RED LOBSTER biscuits!
I’ve made this at least 20 times since finding your recipe! It’s so easy and so delicious!
This was simple to make & tasted fantastic. We did use chorizo sausage instead of andouille as we prefer it. Will be making this again for sure. Thank you for the great recipe!
This was amazing. I baked it a little longer but otherwise followed recipe exactly. It was so yummy and will make it on a regular basis from now on. Thanks for the great recipe!!
I own a small farm to table restaurant. I made this for the staff dinner tonight and o my goodness….YUM….definitely going in my staff sheet pan dinner binder!
The taste to effort ratio of this dish is off the charts – and it looks amazing!
This sounds amazing. I’m going to make this on my Traeger grill tonight for dinner since everything tastes better on the grill.
All I can say is WOW!! So easy and so delicious! Followed the recipe except added some cut up chicken breast and some Cajun seasoning as I like spicy. Made some crusty french bread to soak up the juices. I will be making this again very soon!
Hi, Chungah! My husband and I made this yesterday for our Sunday late lunch. We changed nothing but I did add 1 TLB “Just a Pinch” McCormick Cajun Seasoning to the butter drizzle. We had 12 (16-21 ct) Tiger Shrimp-which were pretty large and we left the tail on. I only had frozen corn on the cobletts, so I cut those in half again, and we used the baby yukon golds, which were pretty mini! It all worked beautifully! I did bake the corn, potaotes and sausage for 8 minutes prior to adding the shrimp, and glad I did bc it baked another 8 min and were perfect! We ate all the shrimp! (oink-oink!) LoL now we only have corn, potaotes and sausage for our leftovers! ha All good, we bought frozen tiger shrimp and didn’t use them all so we can bake some more shrimp separately for the leftovers. So yummy!!! I can’t wait to use this recipe for when we have company this summer! Thanks ever-so-much for sharing your wonderful recipe!!! Cheers!
We love this meal and it’s also become our camping go to meal! I prepare everything ahead of time and then portion it out into tin foil boats and cook over the fire or on the grill. So good!!!
My grandson made this tonight with a little supervision from his mom. It was delicious!! He adjusted the portions a little while but it came out great!
Best Damn seafood boil ever..love that its on a sheet pan the flavor is out of this world
Have made this so many times will continue to do so..Absolutely love it
I have made this several times. It is so easy and so delicious. My husband enjoys it too and he is picky. I am boiling potatoes for it as I type. Highly recommend it.
Delicious and easy (and “fancy” enough for company). Everyone loved it!
I made this tonight with a few changes. I used smoked Cajun andouille sausage and added catfish nuggets to the top before I added the butter and seasonings. I added basil, Cajun, onion powder and smoked paprika to the butter with the garlic and old bay. I also used extra large shell on shrimp. It was soooo good! Thanks for this great easy dinner idea!
Excellent recipe! Have made this several times already and it’s now my go-to for casual company dinner when the family visits in Florida.
Excellent!!!
Can you post nutritional value, mainly carbs?
This is my son’s favorite recipe. He brought a friend home from school just so that his friend could try it tonight. Lol I guess I’ve reached neighborhood mom now. Thanks for sharing this recipe
I love this but haven’t made it in a while. I cannot remember if I use frozen or thawed shrimp. I keep re reading the recipe and cannot figure it out. Help! I’m hungry!
Thawed shrimp 🙂
This meal is superb. I am wondering whether it’s gluten free?
Wonderful dish, we will make this again!
Thanks for sharing this recipe with us.
This is a delicious weeknight meal.
I’ve done it with red potatoes also and even with corn off the cob. It is a family favorite!!
I’ve made this recipe multiple times, and it’s always a hit! I love it so much more than the boiled version. It’s quick and easy, perfect for a weeknight or a fun option for entertaining.
Loved this recipe! Was so incredibly easy and delicious!
Made this last night, easy and great.
My whole family loves this recipe. I need to make it dairy free for an upcoming event. What oil do you recommend to replace the butter?
I would recommend vegan butter
Delicious- the hardest part was slicing the corn! Is there a trick I dont know about?
Lol. I ended up using a meat cleaver and a swift chop.
So did I
This recipe is delicious! It’s easy and quick. My husband loves it!! Myself I add a little more Old Bay because we love it.
We use a chef’s knife (toward the tang end, not the tip) covered with a folded kitchen towel – and we smack once with the smooth side of a meat tenderizer. Our pre-teen did this today with no problem because he was excited we were making this meal.
So delicious! I tripled the recipe for my family beach vacation. Everybody loved it!
I’m the type of person (who for the life of me) don’t follow recipes ♀️ I get the ingredients and then don’t follow he steps step ( most of the times) ♀️. I had put everything in at the same time, then had to take out the shrimp and corn let potatoes and sausage cook longer, then add shrimp and corn back . And it turned out great a definite keeper.
Made this tonight according to the recipe – no tweaks. Voted #1 meal by the fam! Thank you!!
My absolutely favorite company meal! Great flavor and gives you plenty of time to entertain! I do the prep work ahead and simply pop the “sheet pan” in the oven. Crunchy bread and a tossed salad and BOOM! Everyone always loves it!
Mmm mm MMMM!! So good! And simple. I followed the recipe exactly, but next time I would add some cayenne or Cajun seasoning for some heat. Definitely making again.
This was delicious! I parboiled then roasted the potatoes with the sausage, then let the corn roast a bit prior to adding the shrimp, so my cooking time was closer to 2 hours. However, my husband thought this was one of my best meals as of late and he can’t wait to have it again. I also added some Cajun seasoning with the old bay, and it was perfectly spiced.
Made this a couple nights ago and it was so delicious. Finally the intense flavor that I am always looking for in a low country boil. Per reviews I added asparagus and some cayenne. Next time I would double sauce for sopping up in bread. The corn was so good! I am making corn tonight for a bbq and am going to make it the same way but will put it on the grill with the sauce after parboiling. YUM and THANKS for all your great recipes.
This is my favorite go-to sheet pan recipe. It is a hit every time I make it.
This was so good & super easy! It was a hit for my family (my daughter doesn’t like shrimp so added more sausage for her). I didn’t have the old bay seasoning so I used the Cajun. I’ll get some though to try since I’ve never used that before. We also forgot to add the parsley and use lemons. Next time I’ll be sure to try. I love all your dishes! Thank you!
I’ve made this dish three times so far, it’s amazing and delicious every time! I up the garlic a little but it’s not necessary, we just love garlic. Thanks for the fantastic recipe!
OMG…not only was this easy it was one of the best shrimp meals I have ever had. I love seafood…especially with Old Bay…so it was a no brainer for me. Everyone asked for the receipe. Perfect for the four people who came to dinner. Served it with crusty bread; a very nice Rose wine; and a salad. Finished it off with Lemon Gelato. I’ll make this again and again. A perfect summer meal.
Haven’t tried it yet. Have you ever added king crab? Does it cook for the same amount of time?
I’ve been making this for a few years. It’s so delicious!!!! Mouthwatering! Everyone loves it and it’s so easy!
Tip: pre boil the corn then cut it… easier than trying to cut through a raw ear of corn.
I put in a pan and cooked it on the grill I just put everything in pan the night before and put on the grill it turn out great
This is absolutely divine! My entire family loves it!! Thanks for the wonderful addition to my menu.
Made this for Christmas evening dinner! A hit! Easy and minimal cleanup! We loved!!❤️
My family loves it but my son doesn’t like potatoes and the rest of the family don’t eat a lot of them so they get wasted,is there something else I can replace the potatoes with?
Roast some asparagus, broccoli, or green beans?
Mushrooms
Love! Make regularly! So easy and so good!
This is sooo delicious! This recipe is my go-to whenever we have guests over for dinner.
Everyone must be making this, can’t find Old Bay seasoning anywhere around here!! I used a steak seasoning and added smoked paprika, it was delicious. I’m pretty sure any seasoning you use/like you will love this easy recipe!
Same here! No Old Bay at all. I used a spicy garlic Cajun seasoning (Kinder’s) and it smells great — still waiting on it to finish cooking!
Damn delicious, indeed! This is a keeper – so much easier than the boiling pots!
OMG! I haven’t tried it yet – I just found this and just found the sheet-pan cooking concept! Shrimp in the house requires the fan on high, windows and doors open, no matter what the weather, and my wife far away from the kitchen. She does like shrimp (breaded is her favorite), but only if I remove the shells and there is minimum to no seasoning. Totally opposite my family.
My family loved shrimp and Maryland Blue Crabs steamed in Old Bay seasoning (Plus?). Uncle had his own Crab Shack with two 4 foot by 4 foot steamers. You start with at least a bushel of Blue Crab, add a couple of shovels of Old Bay to cover, and repeat and don’t skimp on the Old Bay! I believe a dozen were $5.00 at that time (long long ago). Blue crab size are small compared the Dungeness – 2 to 4 crabs per person. Talk about seasoning, the Old Bay plus whatever else he used was caked on- it covered the entire crab!! Lots of finger-lickin’ Good! One brother moved to Seattle and when we visited, he had a bushel of still steaming hot blue crab flown from Maryland to Seattle! Family New Years Eve was at least 5 pounds of spiced shrimp, or more, depending how many attended.
I’m in Seattle now and, don’t get me wrong, I love the Dungeness and King crab, but it was originally a shock to the system when I found it served cold and no spice! My first thought was “NO WAY. Where can I find hot crab loaded with Old Bay?”
And I love my wife, 2 daughters and their families, but they inherited mom’s opinion of spice, smells and messy shells. So, I was looking for a good way to cook the shrimp outside and look what I found!!!
I’ll still probably need to separate and spice my portion, and do the rest basically plain (well, maybe a little spice) and spend time shelling more shrimp than my own, but with this recipe it will be worth it!
5 Stars even before I have made it. Thanks!!
This was such an easy recipe and tasted awesome.
Absolutely delicious! I added some creole seasoning and a sliced onion. My husband adored it, said he’d be happy getting something like this in a restaurant. I will make it again. For sure, probably many times. Thank you!
Seriously, OMG!! Best shrimp “boil” ever! I have catered parties in the past for clients that wanted a Louisiana or Charleston “themed” event and done the whole “boil a HUGE pot of water for hours to flavor the pot of liquid”, and it was great, but I hate the whole process for just the two of us at home. I searched for a sheet pan version, having seen one done recently on TV and since I LOVE your site and your recipes, thought, I’m giving your version a shot. SO GLAD that I did! It was EXCELLENT! I seriously cannot believe how much better it is than using a big ole pot of seasoned water. So much more flavor, and just the right amount of kick that I can’t ever seem to get in the seasoned water without using a LOT more ingredients. I adjusted the amounts for just the two of us, and I’m serious, best shrimp “boil” ever. To be transparent, I did not spray the sheet pan, because I use a very high quality, non-stick one and I tossed everything together in a bowl to evenly distribute the butter sauce over the ingredients, then dumped it onto the sheet pan. I also halved my potatoes and roasted them cut side down. I may add an onion and some sliced lemon next time. Sooo good, this will definitely be a go to recipe for me this summer. I can’t wait to entertain with this (one day, post COVID). YUM!
Wow! Thank you for posting this. It was absolutely delicious, and I see why it’s so popular. Definitely 5 stars. I added a chopped yellow onion; maybe next time I’ll add a green pepper.
Awesome!! I made it for dinner tonight, and it was delicious! I will definitely make this again.
Hello everyone! We just made this for easter and it was a hit! 5 stars plus! It’ll be a family staple for years to come. Only thing we did different was up the shrimp 2lbs (we had 10 people). We also used jumbo and medium shrimp. We added a dusting of creole seasoning and old bay at the end while it was cooling down, squeezed some lemon wedges on it then bam! You’re family will definitely kiss the chef after they try this! Thanks!
Tonight was the second time I made this recipe for my family. I used Conecuh smoked sausage, which was recommended by a former Cajun Country inhabitant at my local grocery store (he said it was more authentic, so we tried it. Very tasty!) Since I had 1.5 lb bags of shrimp and potatoes, and used 4 ears of corn and 1 lb of sausage, I made double the amount of seasoned butter, and used two pans. It was truly damn delicious!
My family and I loved this recipe. I made it while on vacation and it was ready in no time. I added asparagus to the mix because we had extra and it was a nice compliment. I will definitely do this again.
It’s not one pan if you have to boil the potatoes and corn. Other than that, looks good.
I imagine you can forego the boiling by using small potatoes cut in half and cooking 20-23 minutes or so.
Or buy the steam in the bag baby potatoes???
Do I start the potatoes in boiling water or cold water? Thank you!
You would start the potatoes in cold water then add the corn after the water has started boiling. The rule is if you are boiling vegetables, the ones that grow under ground like potatoes starts in cold water, vegetables that grow above ground like corn, peas, starts in boiling water.
This is a great recipe, but I only boil the corn, I use baby red potatoes and roast them. Then add the corn. Superb taste and I use Tony Chacheres or slap your mamas seasoning.
Are you using raw shrimp or cooked shrimp?
Raw
We just love, love, love this recipe. Can’t taste any better or be any easier! Thanks for posting!
Super tasty and simple! I was in a hurry, shopped way too fast and ended up with frozen ears of corn (February not the season!) and frozen shrimp that I swore were just tail on. Bottom line, I defrosted the shrimp under running cold water per bag’s directions while I sliced the sausage and prepared the butter, garlic, etc.
This dish could not have been any more straightforward and I even forgot to add parsley and the sliced lemon!
However, I will do both when I reheat for my husband – running late from work.
Would definitely make again!
This is amazing. I first made it for a party and it was incredibly popular. My husband went nuts over it. I’m actually cooking it again for this Valentine’s Day and he can’t wait! I saved the recipe on Pinterest thank goodness I did!
This menu is soso good.I watch my employer prepare this and it was very easy. I tried this menu and it taste was so good.i asked her for the recipe and she sent it.now i am making it .
It was great,my son and grandson loved it, it was fantastic.
Hello Chungah,
I am really excited to tryout this recipe, sounds delicious. I am a novice cook so I have a few questions. I have frozen raw shrimp (large) and frozen corn on the cob. Can I cook as is? Or do I need to make adjustments to cooking time? Or thaw before cooking?
Thanks.
Jack; I have made this many times and it is fantastic; making it tonight in fact.. I have used frozen shrimp and corn and have found it is best to thaw them first; and don’t boil the corn longer than you think is needed; follow the directions; only needs 5 minutes with the potatos.
The only thing I do different is #3 and #4 in a large bowl; mix and put on the baking sheet. Good luck!
I add cut up zucchini and peppers and less butter. My favorite recipe and only discovered it in 2020.
Yes, this recipe is on point. I made it with 2 cans of sliced potatoes, rinsed and omitted the corn on the cob because I could not find it due to this time of the year. Just did a side of whole kernel corn from a can as well. I know right…
It made the meal even easier to put together. Both I and my family loved it!!
Thank you so so much. This is a keeper
That was delicious. Next time we will try to add some broccoli as I like a bit more color.
That’s was amazing
Looks wonderful what to try for my sons birthday
This was AMAZING!!!! The whole family LOVED it just as it was written. I LOVE how easy it is but so incredible delicious!!!
I tried this with few slight modifications. I used smoked turkey sausage and added cut up bell pepper and onion. (not traditional I know) and once all in the pan I covered with foil to seal in the moisture. It came out absolutely delicious cant wait to make it again.
Absolutely easy and delish!
Can you use frozen cooked shrimp? I have some in the freezer that need to be used for something and this sounds perfect
I made this before and it was good. But why not just boil it all.
HOLY. COW. Where has this been all my life? Made it for my husband and I for lunch, and we’re hooked. It will be a regular meal here from now on!
We love this dish. It’s easy to make and doesn’t take much time! Weeknight supper made easy and delicious!
I was nervous trying a new recipe to serve to guests, but they LOVED it. And it was so easy. Definitely on my make-again list. FYI, recipe says it serves 6, but I had 7 guests coming so I used 2 lbs of shrimp and it was just perfect. I also put all the ingredients in a large bowl and then poured the sauce over it and mixed it instead of doing it right on the baking pan.
They credited the chef on the tasty website video and the tasty app. I literally looked it up and they tagged damndelicious. Sooo angelina you should do some research first. It is a fine recipe which I literally will do tonite for dinner.
Love this dish. My husband and I make it all the time now. I sub brussel sprouts for potatoes because they’re usually a staple in our seafood boils and are delish. I also toss in an onion cut into chunks – again, just experience with seafood boils haha. Super easy, pretty quick for a weeknight meal. And relatively healthy.
Tasty buzzfeed stole your recipe! Word for word and gave you no credit.you posted this before they posted theirs a year later. I’m appalled. Apparently they have done this to other chefs.
They credited the chef on the tasty website video and the tasty app. I literally looked it up and they tagged damndelicious. Sooo angelina you should do some research first. It is a fine recipe which I literally will do tonite for dinner.
This recipe is not new. I have been making this dish for years inspired by previous Louisiana recipes which go back for years. I give credit where credit is due.
I should have cut in half. Delicious though. xoxoxox I added a bit of cayenne for spice. Yum
This was the perfect summer meal! I made it for Labor Day Weekend and my husband raved about it!
Absolutely delicious and definitely a keeper!
This was the perfect summer meal! I made it for Labor Day Weekend and my husband raved about it!
Absolutely delicious and definitely a keeper!
I cut the recipe in half because there is just the two of us.
Otherwise I followed the recipe exactly! It was delicious!
Better than the low country boil we had in Savannah! My husband enjoyed it so much that he said it needs to go into regular supper time rotation! Thanks for a delicious recipe!
This is brilliant. I cook everything exactly the way you do and it’s done to perfection. The only thing I do differently is I just use a creole seasoning. I made this the other night and my husband said it’s his new favorite meal
Quickly became a family favorite– It’s delicious and easy!
Kids and husband loved it. It was super easy and there were zero leftovers. Will definitely make again. Thanks so much!!
I have to say that it’s “DAMNDELICIOUS”
Made this tonight for the family and it was easy and delicious! Used Kiolbassa organic smoked beef sausages (from Costco) instead of andouille to tone down the spice and the kids loved it.
Made this for guests yesterday- super easy and delicious !
Made this tonight and it’s delicious!
Excellent and really easy! Definitely going to be a good one to keep handy. I did substitute smoked sausage for the andouille as my friend does not like spicy foods.
Easy to make and so delicious!!! My whole family (including one picky eater) loved this dish. Thank you!
This dis was very easy , and didnt take long to make it came out wonderful now I have another go to .
This. Was. So. Good!!! Thank you! My family loved it. I tripled the butter mixture because we love extra 🙂 And I added eggs. Next time I think I will pan sear the sausage just a bit before adding in and cut the potatoes in half. We really enjoyed this. Thank you!
Saw this video and went and bought the ingredients the next day! Really liked how quick, easy, and tasty this was. I added onions to the boil and they were perfect…all soft and yummy with the Old Bay. Will make this again and again.
So my daughter wanted a seafood boil for her birthday and I found this recipe. I doubled the it and also added crab claws. They were fully cooked and frozen, so I thawed them out, drained all the water, and then added them in with the rest. Because of my and my son’s shrimp allergy, I cooked them separately. I used beef smoked sausage, as we had some non-pork eaters. Everyone LOVED it and clean-up was a breeze. I did have to make more of the butter mixture because it didn’t seem like enough. And I sprinkled a little extra Old Bay and some Tony Chachere’s Cajun seasoning all over before putting in the oven. Next time I’d cut the potatoes in half. I used baby reds and, left whole, they didn’t have enough flavor. Served with roasted broccoli and cheddar biscuits. My youngest said, “This tastes immaculate! You gotta make this again!”
I wrote a review but forgot to mark my stars. 5+!
O. M. G. This was absolutely delicious. I didn’t change anything. My daughter doesn’t eat pork or beef so I used chicken andouille sausage. Someone mentioned the butter mixture sank to the bottom so I mixed half the butter mix with everything in a large bowl, spread it on the sheet pan, and poured the other half of the butter mix over the top. Came out perfectly. Everyone loved it. Definitely a keeper!
Great recipe! So good!!
Thanks for sharing this recipe. I made it for the fourth of July . It was absolutely delicious. I added scallops, and crab legs too. It was so flavorful and our grandkids loved it too.❤️
How long did you cook it with the crab legs? What type of crap legs?
Wondering the same. Any time modifications for the crab legs? I plan on making this tomorrow, adding already cooked but frozen crab claws.
Yum!
My Old Bay was older than my children, so I asked the Google gods and got a home made version. That was the only change I made to this recipe. Anyone who knows me would be shocked at that revelation. Simple is good. One small change is I used another bowl to mix the ingredients instead of trying to make sure all were throughly seasoned by just using the pan. Make this, you’ll love it.
I really like this because you can tailor the amounts depending on how many people you want to serve. It’s also kid friendly since they can pick out just the items they like. I have made it both on the grill and in the oven. I do swap out smoked sausage for the andouille but if I know my guests like it hot, I will get the andouille for them.
This was really good! I made it last night and everything was tender and buttery and it was easy! The only reason I gave it 4 stars is because the corn is hard to cut in peices as shown but you can also just snap some of it in pieces too. Also I dont know if anybody else had this problem but the sauce didnt distribute well? I think my sheet pan was too small maybe and I didnt have enough room to really mix it well enough so all the sauce was on the bottom of the pan and I couldnt really taste it on the meat and veggies. I also halved the old bay because I wasnt sure of the spice level of it but next time I will use all of it. I could tell this would be delicious and it was just need to figure out how to get the sauce to stick on it.I think I will toss it all in a bowl next time instead of pouring it over it.
I love this recipe, perfect mix of flavors, my husband dies every time I make it. thanks for sharing it!
Tips- I had to cook the potatoes longer than listed time. I figured the oven would soften them but it doesn’t, it’s just to warm and bake it all. So make sure you boil the potatoes a bit longer if a knife doesn’t easily slide through them.
2. I love making red lobster biscuits with this meal. Perfection
This was FABULOUS!! I don’t cook and my husband and 2 college kids devoured it and asked that I make it more often. My husband even said it was better than the meal we recently had at a high class golf club! I did use cooked shrimp and just added them the last five minutes. They were great, not rubbery. Very easy and super delicious!!
We will also be making our corn on the cob this way from now on with melted butter, garlic, Old Bay, and a short bake! Yum!!
I think everyone is making this recipe, and if they are not they should! When I went to the store, they were out of corn, almost out of shrimp, and out of the Old Bay Seasoning. It was a fun meal, and different from our usual meals. I’m sure I will make it again!
I have made this multiple times. It always gets rave reviews! And it’s pretty too! Thank you for posting!
This was so delicious! I halved the amount of Old Bay – wasn’t sure if it would be too spicy for the kids. We made three pans for 6 people and polished off most of it!
I have been using this recipe for over a year and everyone truly loves it! I use 16-20 shrimp and sprinkle a little extra Old Bay over everything just before going in the oven for a little added oomph.
But, tonight I am going to try it with boneless chicken chunks and see what it morphs into! Will let you know soon.
How did it come out when you use the chicken
Delicious. Made this tonight and my family LOVED it
fAMILY AND I LVED IT. sUPER EASY TO MAKE AND CLEAN UP IS A BREZE. S
Amazing! Season to taste and don’t forget the lemon.
I made this yesterday. It was fast, easy, delicious, beautiful, and clean up was a breeze. I forgot the parsley. But we didn’t miss it too much. I thought there would be some yummy pan drippings to mop up so I added a few thin slices of a toasted and lightly buttered rustic baguette after the sheet came out of the oven. Scattered a few of the lemon slices amongst the lovely mess of shrimp boil and squeezed a little over the top. Also, I lined the baking pan with parchment paper. We shared off of the same pan we baked on and used a lot of napkins. It was so buttery and delicious! If I close my eyes I can still taste the garlic a day later. Mmmmmm
I kind of simplified the recipe. I tossed the potatoes, corn and sausage in the butter mixture and put it in the oven for 15 minutes and then took it out and added the shrimp (also tossed in the butter mixture) for 8-10 more minutes. When I had cooked shrimp, I just put them in for 5 minutes and cooked the other stuff for about 20 minutes. When the potatoes are done, it is done. I also sliced an onion really thinly and added it with the potatoes. They really cook down to deliciousness. This is a wonderful way to make shrimp “boil.”
Has anyone tried this putting the pan on the grill?
Yes and it is amazing….just used an aluminum pan, covered with foil. Placed it on the grill. Payed the ingredients potatoes, sausage, corn then shrimp….we use a charcoal grill.
This recipe was amazing, and I give it a 10! I have the luck of a committed foodie because I often stumble across the most awesome of recipes. My latest find was this shrimp boil recipe. OMG!!! While I opted for smoked beef sausage, I
scored at my local Costco, I pretty much followed the recipe to the letter. My style of cooking is always flavor forward, and you can bet your taste buds this one was certainly no different, as my friends and family enjoyed every drop of buttery goodness. Totally damn delicious!
This recipe is awesome! A family favorite for sure. I love how simple it is!
This is an amazing and easy recipe! Thanks for sharing!
We made this and ate outside on the back deck! I shake my contents in a zip bag instead of drizzling the seasoning. Used XL wild caught Gulf shrimp and added a pinch of cayenne pepper to the seasoning. Delicious and way less mess!
I make this often but I Use small purple potatoes add onion, Cajun seasoning & this time, zucchini. Soooo good! I also steam the potatoes & corn partially, in a steam bag in the microwave first. That way they’re not undercooked & I’m not washing a big pot
Thank you for posting.. big hit!!
Loved this. My wife actually loved it much better than the boiled option. Of course, I made a few changes while following the basic intention. I cut white and sweet potatoes into smallish chunks and sliced a medium onion very thin. I mixed the potatoes, onion and the thinly sliced sausage in the butter and Old Bay seasoning. I then put that in the oven for about 12 minutes. Meanwhile, I made up a little more butter/Bay mix and applied it to the corn (We had corn last night so it was already cooked) and shrimp. When the time was up on the first stuff, I added the shrimp ( I had big ones) and corn and baked for another 15 minutes. It was amazing.
This is an amazing recipe! I will definitely make again and my husband can not stop telling me how much he enjoyed it! New family favorite!
Awesome! One of the best meals ever. I served it with corn bread muffins and hush puppies. Thank you so much for sharing this recipe!
Change it a little mixed everything in a then put on baking sheets liked it better than first time, is great both ways
This meal never disappoints!!! I cut the old bay in half (It’s fine with the whole tablespoon I just prefer it this way!) and added a whole onion before baking! I’ve made this several times now and can’t get enough!!!!
Yummy !!!!! I paired it with salad and it was a hit!!!
So easy and SO TASTY! Love to make on a cold winter night with family gathered around. Gives us hope that summer is coming!
Flavorful + Quick + Simple + one pan = Phenomenal!
Absolutely Love this simple crowd pleaser ❤️
Great dish! We loved it 🙂
Can’t wait to try today. If doubling on all items. Should I double up on butter sauce? Want to make sure it won’t be over seasoned
My fav recipe
Hi there! I apologize if this question was already asked. Is it possible to make this recipe and freeze it ahead of time? If so, what would you suggest for this and for what period of time could this safely keep in the freezer?
It was delicious by the way!!!
Absolutely Amazing! It deserves a 10 rating!
That sounds delicious. Thank you for sharing.
I add some extra seasoning- Creole, cilantro lime and no salt lemon pepper. I also add cooked season green beans
Its good for the whole family.
Amazing!! Made this for my daughters while they visited us for some warm weather in Florida before Christmas…
This is soooo good! Huge hit with the husband, and picky child even ate the potatoes and corn! We used the Roma Old Bay sausage from Aldi, and I think that might have contributed to the perfection of this meal! (I’m not a big fan of smoked sausage) We’ll be adding this into the dinner rotation, for sure!
I have made this numerous times over the summer, and tonight! My family absolutely loves it!!
Second time making it! Husband and friends love it! I added mushrooms, onions and lemon wedges to give it a kick and doubled the butter garlic seasoning.
Oh. My. Goodness! This was absolutely amazing! I honestly cannot wait to make it again!
This is the second time I have made this and it is deeeelicious! The first time I made exactly as written. Today I was craving this but didn’t have Corn on the cob or potatoes so I substituted a 10 oz bag of frozen corn (defrosted in microwave) and 1 can of drained and rinsed diced potatoes (no need to cook before). It made it super easy and quick to make on a weeknight after work.
I’ve made this before and it’s AMAZING!! I’m making it again tonight but cannot remember if I thaw the shrimp first or cook it frozen! Help!!
I made this recipe and it was wonderful and easy. I think I will use baby corn next time. I love corn on the cob, it was hard for me to cut the corn into small pieces. Husband loved it too.
Excellent! But let’s make this even easier! No need to peel the shrimp but make sure you get shrimp with head on.
Seriously amazing. Made this tonight and family was impressed. Very, very good!!!
SO YUMMY! My husband and I LOVED this. He said he wants this to be his Birthday meal, which means it’s his new favorite! So easy to make!
This was really really good! Only thing I did different was I bought cooked shrimp and I broiled mine for 5 minutes additional after baking at 400 for 15 minutes. Family loved it!
I’ve made low country boil several times a couple different ways. This is hands down THE BEST! Everything was cooked and seasoned perfectly. And it was SO easy! Real crowd pleaser too.
Thank you for sharing this fantastic recipe!!
I made this dish last night for dinner. It was EXCELLENT! I did add a little more butter and seasoning. We ate every last morsel; no leftovers in sight, lol.
Made this and the entire family loved it! Husband, myself and little boys aged 9, 7 and 3.
I had guests so didn’t take a picture, but we all loved, loved this recipe. It looked exactly like your picture. I will make this again!
This is a delicious, easy recipe. My family loves it!!
Want to try this this weekend. Has anyone tried it on the grill? What adjustments did you have to make?
Thanks in advance 🙂
Great easy recipe! Added a little more corn and butter and covered in the oven with tinfoil because I wasn’t sure if I was supposed to or not. Turned out great!
This is the very best and easy to prepare. Everyone loved it. I am making it again this Friday for friends. Thanks for a great recipe.
Found this recipe literally 2 months ago and have this 5 times lol my fiancé LOVES IT! I double the recipe and add more seasoning then what it calls for and it comes out amazing every single time!! I love it!
I have made many Low Country Boils in my time, but this kicks the flavor to the next level. Plus the texture on the potatoes is better baked, in my opinion.
A few changes that I made – I used baby red potatoes, cut in half as my store didn’t have the tiny dutch ones. I also par cooked them in the microwave, mainly due to laziness. Last change was to use Kielbasa instead of andouille. This is just a personal preference.
The butter and Old Bay mixture directly on the dish is SOOO good.
Have made this dish numerous times and it is always a hit. Only change I make is pouring a stick of brown butter over just before serving. Takes it to another level!!
Loved it!! Made it for dinner tonight and absolutely delish!! Any way to get the nutritional info on this recipe?
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
LOVED THIS! I doubled the recipe and added an EXTRA pound of shrimp (3 lbs total) an extra 2 teaspoons of Old Bay, and an extra 1/4 cup of butter. As suggested by another reviewer, I covered the pan with foil, then sprayed, for easy cleanup. The dish came out perfectly cooked. After baking and cooling a bit, I covered it with foil and took it to a gathering. It kept in the oven (200F) to stay warm for 2 hours before we ate. Still perfectly moist (shrimp did not overcook) and really great flavors. Thank you for a wonderful recipe. I’ve been asked to make this again!!
My wife and I made a this dish and it WAS Damn Delicious. I ate a hardy 2nd refill.
This was easy and delicious. Took me back to my childhood summers at the Rhode Island shore. Prepped several things in advance then popped in the oven.
When you made this in advance – now long did to make everything the next day? Thanks!
When you made this in advance – how long did it take to bake everything? I’m planning on cooking everything the day before and getting everything ready on the baking sheet so I can just pop it in the oven the next day. Don’t know if it changes the baking time if I’m taking preboiled potatoes and corn out of fridge cold and putting in oven. Any advice?
Have made this multiple times and it is wonderful. Very favorful and better than our local seafood restaurant version. This is definitely a keeper.
Fabulous! I agree with another comment that something with the “boil” was always missing. This bake is great. My only change is that I use chicken stock (or broth) when boiling potatoes and pastas. This Carolina girl will keep making this recipe!
We have been making shrimp boil for years and have always enjoyed it. But I always felt like it could have been better. This recipe is what shrimp boil was meant to be. The only change I will make next time is to replace old bay with cajun seasoning. I might add some sweet onions or bell peppers too. Putting it together was very easy. I started the water on the stove and began prepping the ingredients. By the time each ingredient was needed, it was ready.
This was a huge hit! Cooking part of the time on the stovetop saves so much time in the oven and I’m all for not heating up the house so much!
Delicious !’
I first reviewed this recipe 2 years ago. Since then, I have mode it a few dozen times and served to numerous people. Not a single person leaves without a copy of the recipe. There is work involved, parboiling potatoes, shucking corn, slicing andouille sausage, peeling and de-veining shrimp, but the results are amazing! Absolutely a go to for me. Thank you.
My family enjoyed this meal sooo much. Great directions, it came together quickly too. Will be making again, plus I’m inspired to get your cookbook. THANKS!
So easy to make and Damn Delicious !!!
Wow! This was so good. Perfect summer dinner. My whole family loved it and that is very unusual. Easy to make and easy to clean up. It’s going into my dinner rotation.
This was delicious. We’ve been long fans of shrimp boils, but the extra taste of this dish puts the other to shame. Loved it!
Delicious! My family LOVED this! The spice and butter mixture make everything test so yummy! My family didn’t care for the sausage so making a second time with no suasage, more corn. I added extra butter and more garlic and a little more shrimp. I had to cook the potatoes and corn a little longer than mentioned.
Absolutely delicious and super easy! Quick clean up! My kind of meal. Thanks for posting.!
I found this recipe while looking for something to cook for dinner tonight last minute. Not disappointed! My husband loved it too. Very easy and fast! Thanks!
I made this shrimp boil for my family. Everyone LOVED it. It was amazing!!!
Followed recipe !! Awsome !!! Will definitely fix again. Hubby says this is a keeper. !!!
I added snow crab legs and red pepper flakes
My husband and I DEVOURED this! It’s so easy, and totally tasty! Thanks for another easy weeknight meal.
This was Outstanding@! It was flavorful, savory and satisfying! I didn’t cut the corn, and also added a little more garlic. Not only delicious, but Beautiful to Behold! This will be a standard. Used foil, so cleanup, is a bonus.
OMG! Chungah! This is brilliant! I love the “no mess” one-pan roasting and easy cleanup. You are so darn cute! You need a TV show of your own. I love your recipes and darling humor!
Making this meal tonight and absolutely cannot wait! I’m doubling the recipe since we have a big family of big eaters 🙂 2 Questions— If I cant find baby Dutch yellow potatoes, can I use regular yellow potatoes and cut them up? Would the cooking time be the same? Also I’m making this in a baking dish since I need to double it, so I’m wondering if it needs to be tossed a little throughout cooking since it won’t be spread out flat on a baking sheet? Thank you so much!
Yes, Amanda, you can absolutely substitute regular yellow potatoes. If they are not cut small enough, baking time will have to be adjusted as needed. It may also be best to stir as needed in the baking dish but as always, please use your best judgment when making substitutions and modifications.
Followed the recipe exactly, it was amazing! Served with a can of old Bay on the side. Perfectly cooked and seasoned, never doing a seafood boil again!!
Just curious can you not use the old bay? I actually really don’t prefer the taste (sorry everyone) but I’d love to cook this for my husband.
Delish! My new fave meal. I used Smoked Turkey sausAge and a teeny less butter and potatoes because Weight Watchers, still was great. Even better as leftovers, somehow! I lined the pan with aluminum foil and just wrapped up leftovers in same foil. Less clean-up! Because I am an efficiency expert (lazy).
I live for this sheet pan recipe! So simple and delicious! Thank you
I was a bit skeptical about the shrimp turning into little rubber crustaceans, but I was wrong. This was super easy and so yummy. I made this as part of my meal prep game plan and ate this for two nights in a row. I think it serves 4 better than 6. A side of cocktail sauce made this really easy too. This is also a much more cost effective approach to getting my seafood fix versus going out to a seafood restaurant.
Omg, easy, excellent & versatile!! I used salmon, crawfish, red potatoes, loose roasted corn & broccoli! My children thank you for their favorite meal to date
Made this twice now….it’s fantastic and ridiculously easy and gluten free! Thank you!!
I bought a big, big bag to make gumbo ……and I did….learned the secret..saute the heads/shells (after rinsing) in butter, add water…cook slowly about an hour. then strain liquid and add to gumbo at proper time. Yea!!! Hubby Hero brought in a bog of corn on the cob…..so…tonight I will try your recipe…sounds yummy….we are addicted to garlic….our two big dogs love our breath………….carry on……life is good
Tomorrow I am taking this to a pot luck type dinner.
Going to cook the shrimp a little short and then load onto a crockpot.
Will let you know how this turns out.
Delicious and super easy!
Hey there! I’m making this for the Super Bowl tomorrow. We’re watching at our friends house about 15 minutes away. Any recommendations as to how to transport the food after it’s cooked! Thanks 🙂
You can keep it directly on the sheet pan and wrap with foil tightly to transfer. Hope that helps, Autumn!
So good and so easy. Best part fast clean up. Thank you
Per my husband I can fix this again and again and again. Picky eater loves this.
Thank you for delicious recipe. My family loved it. As southerners we wouldn’t have a low country shrimp boil any other way than the original but this recipe is very good. I did make twice as much of the Old Bay Seasoning butter. Also I used ground garlic instead of fresh.
I bought precooked frozen shrimp and wondering if I can still use it for this recipe… any suggestions on that? I realize now fresh is probably best but I have all the other ingredients and am excited to try this recipe out!
You can certainly try to use it for this recipe but I worry that the shrimp will be overcooked, unfortunately. 🙁
My whole family devoured this meal tonight, even my pickiest eater! I did sub in a homemade cajun seasoning I had on hand instead of Old Bay. It was easy to make. I used frozen already prepped Gulf shrimp.
I love the SHEET PAN SHRIMP BOIL is delicious, I made last time, my family requested it once again. They all loved it.
With a Russian potato salad on the side.
Thanks for your recipe.
I use olive oil for flavor, texture and health. I cut the corn into 4 pieces, not 6. I use shrimp with no shells or tails
Have made this many times. My family likes it..I serve with garlic bread.
Loved this, very easy I’ve made it several times now. I love the way we all sit around the table talk and pick out our favorite pieces. Its a great dish for conversation around the table.
Really flavorful. Great recipe!!!!
Family loved it, was a pretty quick weeknight meal.
THANK YOU SO MUCH! I hate how everything can end up tasting like shrimp but this was perfect. I used two pounds thawed out shrimp that I bathed in one stick of butter and old bay before adding to the rest of the ingredients. It was soooo good. Some of the other reviewers say olive oil works and they are sooo right. Its heavier and makes the seasoning really stick.
So happy you liked it!
Hello, I was wondering what is the calorie count of this meal? I’ve made this several times and my family loves it.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Celina!
I made this into 4 servings without modifications and I came up with 663 calories. I used myfitnesspal.com and subbed smoked sausage as it was on sale vs. andouille . Keeping it at 6 servings would decrease the calories, but who wants to eat less of this delicious seafood goodness!?!
Oh man i cant wait to make this tonight
Delicious !!! The only thing I did different was I used olive oil instead of the butter. I added garlic,old bay and the olive oil to a ziplock bag and while the potatoes and corn were cooking I put the shrimp and kielbasa in the bag and massaged them gently. Dumped out on a sheet pan sprayed with olive oil pan. Then stirred in the drained potatoes and corn. So easy. Thank you.
What is Old Bay seasoning?
It is a type of seasoning for seafood.
This was absolutely delicious!
I can’t thank you enough for this recipe! It’s now my “go to” for summer company and when I don’t have time to make dinner. To make it even quicker, I steam the corn on the cob without shucking in the microwave until just tender then cut it up and bake with the rest and do the same thing for the potatoes. I couldn’t find small yellow potatoes once and used small white ones, and they didn’t taste as good and weren’t as tender. Your recipe has made my “favorites that never fail” notebook, and believe me, that’s saying something!!
That’s so awesome, Lynn. Thank you!
The BEST shrimp boil recipe ever!
Awesome!
Recipe sound good. Can you replace andouille sausage with chicken sausage?
Yes, absolutely!
I made this recipe a few weeks ago and my family absolutely loved it! I am planning meals to bring to the beach with us next week. I like to prep things at home and bring them ready to throw in the oven so I am not “working” on vacation. Have you ever put this together and frozen everything in a bag, and then baked another day? Just wondering if you have any tips to make that work.
I actually have not but that sounds like a GENIUS idea!
Made this tonight!! My family, especially my 11 y/o, loved it! We agreed it needed double the sauce but other than that it will be on our table again!
More sauce is always a great idea!
Absolutely awesome. And it reheats beautifully (if there’s any left) in the microwave. I separated the shrimp from the other items so they wouldn’t toughen during reheating and then nuked them just a little. Great presentation and fun to eat.
Thanks for sharing, Carol!
Does the shrimp need to be raw or cooked. Once I tried a shrimp in a foil packet in the oven and shrimp wasn’t cooked right.
The recipe calls for uncooked shrimp.
Help – this is an amazing recipe! Easier, more attractive and more delicious than the real shrimp boil. I’m feeding 20 people Sunday and am wondering if I can make a few batches before the crowd arrives and keep warm in a large crockpot until served.
You should be able to, but please use your best judgement when making modifications.
Is this real spicy ? I have not had the sausage like that before. My family likes some hot/spicy but not a lot. Thanks.
No, it is not very spicy.
Do I use raw or cooked shrimp?
Raw shrimp.
Is the shrimp fresh or frozen? Does it matter if it’s frozen?
The shrimp is fresh. I recommend thawing the shrimp prior to using.
I made this last night for a family get together and everyone loved it! I did substitute smoked Sausage for the andouille since there were kids to feed. It couldn’t have been any easier. I also used the pot that I cooked the potatoes and corn in to mix everything together, then put the pans on the grill. The kids loved the mini cobs of corn too. We will definitely make this again!
That’s so great! Thanks for sharing.
The flavors are great but the timing is off. The shrimp would be over cooked if put in for 15 min. I put it in with about 7 min left which cooked the shrimp just right but it did not absorb the flavor. The sausage was overdone. This dish took a long time to prepare with multiple steps and pots. Not a one pan dish. Next time i will do it in a pot!! BTW I bought my shrimp from Whole Foods as I was concerned over the ecological impact of shrimping but they were poor tasting and fishy. Next time will use Aquaculture shrimp you can find in the frozen section at grocery (they were out at Harris Teeter).
Delicious! I used Italian seasoning. Great and easy dish!
I have made this meal twice now and it is delicious!
I made this for the second time last night- it was a hit and SO delicious. I actually tripled the recipe and did it in my huge roasting pan (but did the shrimp in a separate pan because of a non-seafood eater). I served Caesar salad on the side. Thanks for a fantastic recipe!
What a great side dish! Love it!
This is a very deceptive recipe. My first try resulted in mushy potatoes, tough corn ad if I hadn’t put the shrimp in at the fiinal 10 minutes, it would have been over cooked, as well…..Yeah, didn’t like it. Not worth the effort. ♀️
Trying this tonight! Excited looks yummy!
I need to make this for 12 adults what you suggest?
Kathy, this recipe yields 4-6 servings so you can either double or triple the recipe, as needed.
Can you use unpeeled shrimp? Any change to cookng time?
Hi Danielle! Yes, unpeeled shrimp can be used. Cooking time should stay relatively the same but as always, please use your best judgment when making substitutions and modifications.
This dish is amazing, if you have not made it yet, please give it a try. We made it Thursday, and it’s all gone. So yummy
Awesome! Thanks for sharing!
WOW………… I made this for Fathers Day Dinner for 12 and boy was it ever a hit!. My husband went back 3 times for more. There was not one person who did not love everything in this delicious dish. Other than adding mushrooms and 3 quartered onions I followed the directions increasing for the number of people I was feeding. I would recommend this for anyone that is feeding a group as it is easy, good and frees you up to do other things in the kitchen. Thanks Damn Delicious, I will keep this one and make over and over…..
That’s so great! Thank you for sharing Cynthia!
Holy smokes this was good! I may have tripled the garlic… cause that’s how we roll around here. Thanks for the great recipe!
Nice! Glad you liked it.
I made this last nite. The only issue I had was I had to split this between two baking sheets (really one baking sheet and one roasting pan) but kept the time the same.
Husband loved it!
That’s great Kim! Thanks for sharing.
Can I use pieces of grilled Italian sausage instead of the smoked andouille sausage? Or will the Italian sausage clash with the bay seasoning.
Unfortunately we cannot answer with this certainty, since we haven’t tried that ourselves. However, I suggest giving it a try, it shouldn’t change the taste too drastically.
It was very good! The flavor is so amazing. I made it for my boyfriend and he loved it!! I am definitely making this apart of my summer recipe list.
Yes, it’s a great summer recipe!
Turned out delicious! My husband loved it. I doubled the sauce part of the recipe though. I added a little Cajun spice and cayenne pepper to the Old Bay. Next time maybe I’ll try olive oil for less calories. Im making a recipe binder since I’m going to be home more often and try to be better with meal planning. This recipe will be in my binder and I will be making it again soon!
Excellent dish…added a little extra butter and Old Bay, added some asparagus, delicious!
That sounds so yummy!
Hi Chungah,
I’ve been a fan for a couple of years and have used a lot of your recipes. I have lost close to 50 pounds eating your food and enjoying your Blog. So thank you. I have your cook book on my counter and use it a lot.
I’d like to volunteer to move in with you and your husband in an extra bedroom and be a taster for you(I’m joking). If you decide to have a person do this job, I’d like to be considered, tho. I’m a disabled Vietnam vet, 71 yeas old and don’t get around very well anymore. I really just wanted to say Hi and thanks for being my favorite, I click on most of your ads and try to buy things from your ads. Have a wonderful day.
Bob, you are so very sweet! Thank you for taking the time to comment and express your love for the blog! We appreciate you. And should a taster position ever open up, we will be sure to keep you in mind 🙂 Have a great day!
I made this today for a Mother’s Day lunch. It was awesome and a big hit!
Great to hear Anita!
Could you use the turkey sausage ?
Yes, absolutely.
Can you use parchment paper on your pan ?
Absolutely!
Oh my!!! Tried this tonight. It was fantastic! I doubled the recipe as we have family in town and it was a hit. People went back for seconds. I can’t wait to try your other recipes out. Note: I’m making your slow cooker balsamic chicken on Monday.
This has become a weekly favorite in our house! We never have any leftovers! Thanks for sharing!
College student here! Made this on Valentine’s Day to avoid crowded restaurants. It was so easy to make and had to make a few adjustments. First, I used thawed frozen shrimp and it was just fine! I also used lawry’s seasoned salt because I didn’t have old bay seasoning, it still turned out delicious! I also opted the sausage because of Ash Wednesday 🙂 my boyfriend and roommates loved it. Thank you for this awesome quick and easy recipe!
So, so yummy! I did add some onion pieces, but it was a huge hit in our household!
I quadrupled this for an annual Valentines day party that we do! It was TERRIFIC. Thank you!
Thank yo for sharing. I have heard so much about one sheet pan cooking from a friend and she loves it!
My husband and I absolutely love this! I make it as the recipe calls, except instead of Old Bay seasoning I use Cajun seasoning. So, so delicious! Thank you so much for sharing this recipe!
Thank you for this recipe. I have made it many times. Making it again today, in January, using frozen corn on the cob. Will take leftovers for lunch tomorrow. My co-workers hover … ask what is that? … and I refer them to your awesome site. Thank you~
So good! You really know what you’re doing and all of your recipes look delicious
Can I use Zatarain’s instead of Old bay?
I have honestly never used Zatarain’s before. Sorry!
Can I use chorizo instead?
Also I live in Canada and not sure if we have Old Bay Seasoning. What could I substitute?
You can actually substitute homemade Old Bay Seasoning – there are many DIY recipes available online.
Yes, absolutely.
I want to eat it, now!
I made this day. OMG! It is delicious! I didn’t have the sausage you use. (Actually I don’t know what it is.) I used homemade German Sausage. Hint:I covered my pan with foil for easy cleanup.
Can I use kielbasa instead?
Yes, of course.
I made this and it was absolutely amazing!! Fairly simple. Added frozen crab legs for the last 10 minutes! Thanks so much!
Excellent! Super easy for a quick dinner!!
This is so simple and so tasty! It’s going to be one of my new go-to meals. I added some bell pepper and may add onions next time. Thank you!
This is my second time making this. Ive left out the potato and subbed in a nice big onion. Taking to a pot luck. Can’t wait to share it. I think I made too much!
I just made this and holy cow!! My husband likes shrimp so I thought I would cook something outside my comfort zone (I’m not really a fish person). After making this, I think I might just start cooking with shrimp more often! The flavors of the spice, sausage, and lemon are perfect! Thank you for this recipe! I will definitely be making this again!
We had this tonight and it was a hit!! I had bought the ingredients a few weeks ago for a dinner for friends that they had to cancel. Her mother got very sick and passed away so our church cooked and cooked for the family. I had planned again to have them over but a man in our church got really sick and he passed away also, he has been in that church for so many years he is basically everyone’s “Church Daddy” so more cooking for their family. I had just about decided on another date for dinner with friends and Hurricane Harvey showed up. We are near Beaumont which is about 1.5 hours west of Houston so we have a lot of flooding going on and the possibility now of Harvey coming back to land into our area so, time to break out the shrimp and andouille and cook up a great happy meal before we possibly lose power and have to cook or lose everything in the freezer. We are very close to Louisiana and they have sent out the Cajun Navy to help the folks in Houston. Nothing official, just a whole bunch of Cajuns in their boats going to help out their neighbors. Andouille is a classic Cajun sausage and of course shrimp by the tons served there too. So here’s to you Louisiana thanks for such great food and huge giving hearts. The flavors were amazing together, can’t wait for leftovers tomorrow, thanks for another keeper, it sure brightened up the day!!
what would the nutrient facts be on this? or at least the calorie count? Thanks
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Do you think this would work with scallops? My husband is allergic to shrimp. And this looks so beautiful! thanks!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I think it would be worth a try and if you do, please let us know how it comes out, I do so love scallops!!
I added bay scallops and it was delicious!
I made it and it was a HIT ! I had to run out to get more ingredients to make it again the next day ! LOVE LOVE LOVE this website ! You ARE Amazing !!
I made this 2 nights ago and my other half said it was one of the best dinners I have made! It is a keeper and so yummy, and fast. It may not be a shrimp boil in the true sense of the described method but I think it is better and will make it again.
Love this recipe. Only change I make is I use turkey smoked sausage or turkey polish due to having small children and for the lower fat. Whole family loves it
Dear Chungah, please next time you decide to post something like this, ensure that the title and name of the dish is accurate. There is not boiling in your process, THIS WOULD BE CALLED A SHRIMP BROIL. Now this lady at my office thinks shes boiling thing when in reality she is not. I blame you for this Chungah.
LOL, SERIOUSLY Michael!?!?! Not being blessed with a smarter brain is NOT Chungah fault, you can’t fix stupid and you can’t blame Chungah.
Yes!
Not sure how you figure there is no clean up as stated in the recipe, as you need to clean up the pot used to boiled the potatoes and the baking sheet used to to do the final baking of this recipe.
Haha….so funny!
My hubby almost licked the pan when I made this! He begged me to make it again. I used frozen peeled & deveined Shrimp and thawed it, because it’s what I had on hand. Frozen ears of corn (thawed til I could slice it to boil) , and fingerling potatoes par-boiled per the recipe, with Smoked Sausage. At the last minute decided to thrown in some imitation crab. Ahhhh mayyy zing!!!!! Making it again tonigt! Thanks for such an amazing recipe!
Hi, I have made your recipe before for me and The Hubs, and it was so terrific, I want to make it for friends for my birthday. I was thinking of putting it in a big roasting pan in the barbecue (which has a lid and I can regulate the temperature) instead of the oven. Do you think this would be okay? Thanks. It’s a great recipe and I can’t wait to eat it again!
Yes, that sounds like a great idea!
I made this last night and it was delicious. I used frozen corn to reduce prep time and used 2 pans (one pan for the shrimp and one pan for everything else so the shrimp wouldn’t over cook). I then added the shrimp to the second pan and let everything bake together. It was so delicious! Thanks for sharing!
I also turkey sausage instead of andouille. It was really yummy!
I made this tonight for our family and it was amazing!
We all loved it. I will definitely be making this again.
Cheryl
Super easy to make, and tastes great. Will be doing this one again.
Can I use a big roaster to make enough for about 40 people?
Yes, of course!
Hi Chungah,
I don’t have baby potatoes in my local supermarket can I use the regular size and just cut it up. I also don’t have the smoked andouille sausage, can you suggest an alternative
Yes, you can certainly use the larger potatoes and cut them up a bit smaller. You can also substitute your favorite kind of sausage.
Hope that helps!
Hubby and I just threw this together after finding it on Pinterest. It was sooooo easy to make and absolutely DELICIOUS! Will be keeping this recipe and using it again and again, thank you for posting it!
You can low carb it by leaving out the potatos and corn. I subbed in whole mushrooms , celery cut into about 2″ long chunks, and onions really rough cut (do not dice onions or celery). I also got heavy on the minced garlic. Melted a stick of butter, added tablespoon of Tony Chachere’s Creole Seasoning instead of Old Bay, and minced garlic into butter. Threw in shrimp, mushrooms, onions, and celery and coated it with butter mixture. Spread that out in a pan, squeezed the lemon on top, then added the smoked sausage. It tasted like a South Louisiana shrimp boil…I couldn’t believe it! I recommend using a good quality pork and beef smoked sausage or even andouille. And get USA harvested shrimp…the imported stuff from China has a funny taste.
Is there a trick to cutting up the corn? I have corn slop all over my kitchen and also managed to cut my finger 🙁
Oh no – are you okay? I highly recommend carefully using a sharp chef’s knife.
I have made this dish twice in the last month. Corn is in season this is a great dinner for a weeknight or weekend sooo easy and sooooo good!!! very little clean-up. This a new fave.
OK. I must be the only ignorant person here. Do you eat this food with your hands, shrimp, corn, potatoes, everything? I’ve never been to a “boil” and don’t know the protocol.
Yes, that’s exactly right! But you can really eat this any way you prefer. 🙂
We have lots of shrimp boils along with crawfish boils and crab boils, we are in Texas but so very close to Louisiana there are lots of Cajun influence here. That is the fun of the boils, everyone sits down with a big plate full and digs in with your hands and of course you can also use a fork and knife. The tater are mighty hot and I had to use a fork to nibble them until cool enough to handle. Fun stuff!! Just keep the paper towels handy!
This looks delicious! What is “Old Bay” seasoning and where would I get it?
It is a type of spice, available in most grocery stores.
It should be on an end cap next to the seafood in grocery stores or where you’d buy salt pepper etc
Chungah, I am super excited to try this recipe. When I make My normal Shrimp Boil I add mushroom bulbs, spicy sausage & 1 lg white onion & 1 lg yellow onion. We like our boil spicier. What would be a good measurement to making this recipe spicier but not ruin it.
You can add additional Old Bay Seasoning, to taste. Hope that helps!
How many does this feed?
The recipe yields 6 servings.
The low boils I have been to , the shrimp are not peeled. Do you think it will make any difference in the cooking time? Can’t wait to try this tonight
Yes, cooking time may vary slightly.
Is the baking sheet covered while baking?
No, it is not covered.
Ohh my God Chungah,
I have commented on your other recipe as well and this one looks as yummy as it gets. Here in our place shrimp is hard to get but i am definitely going to try this one. I’d love to review some of your recipes on my blog sometime as well.
Reading comment of LYNN makes me more interested in this one especially.
I first made this recipe a couple of months ago (with frozen corn as we still had snow on the ground up here) but have made it several times since with fresh corn on the cob. It’s my go to shrimp dish now. Can’t wait to try it on the grill tonight. I skip the parboiling and just halve the baby potatoes & cut the corn small. Awesome recipe, very adaptable. If I have cherry tomatoes looking a little wrinkly on the counter, they go in too! And whatever spicy turkey sausage I have in the freezer works too. Thanks so much for sharing this.
Pretty sure my shrimp is unpeeled!! What is going to come out of my oven?
Just a big fun mess of eating and peeling along with digging in with your hands to eat it all!! Hope you enjoyed it!
As someone who grew up in Florida and cooked a LOT of shrimp, I can tell you that baking shrimp for 12-15 minutes on 400 degrees will ruin shrimp. It will be overcooked. Shrimp should be cooked til it changes color to pink. It’s done at that point.
Nope, nope and nope, it was perfect!!
Hahaaa… I love it. My friend made this for us. The shrimp and corn, if I know her, was cooked at least this long… the flavors blended… LOVED it! I cannot wait to try this…. Nope, nope and nope, it WAS perfect!!!
Old Bay comes in a couple of flavors, do you have any recommendations?
I recommend the original. 🙂
Thank you for the recipe! I am substuting the butter with Earth Balance and Olive Oil, and pre cooking the sausage to make it extra crispy, excited to eat it, Thank you!!!
That’s way too long to cook shrimp. I cooked the veggies first and added the shrimp 10 minutes before the veggies were done. Otherwise delicious!
Could you make ahead and freeze? I’m looking for a freezer meal for s friend who’s having surgery.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Loved it. My husband did too. I would not change a thing.
Just got your first cookbook. Can’t wait to start trying the recipes. This pan recipe did not make the book. I hope everyone keeps checking online for new ideas. I appreciate your suggestions for substitutions. Will start to keep cooked rice or quinoa on hand as well as your suggested pantry / spice items. So glad I found you.
No onions?
No onions.
I really enjoyed this recipe! ! Thank you.
Made this tonight. The whole family loved it! So far 2 for 2 of recipes that I’ve tried from this blog that my kids will eat!! thank you!!
This was delicious. I love your site & book
Very nicely done. Love those sheet pan recipes (:
Looks amazing!!! And so easy
Made this tonight – I didn’t have Old Bay seasoning (I thought I did, but I was wrong). I used Garam Masala with some Aleppo pepper added. It was fantastic! I used only one clove of garlic, because that’s our preference. As for the sausage, I used a brand that was fully cooked, so no worries! I’ve made so many of your recipes, and I got your book – everything I’ve tried so far has been great. Thanks, Chungah!
Hi Alison, I’m making this tonight but don’t have Old Bay seasoning as well. How much garam masala did you use? and what’s a good alternative for aleppo pepper? thanks
Looks amazing!!! And so easy
The recipe calls for fresh, peeled, deveined shrimp but the picture looks like the shrimp is not peeled?
It is actually peeled! The tails are just left on.
This is awesome! I made it for dinner tonight and the family loved it. I replaced the sausage with squid so it was a seafood boil. Yum!
This was excellent! I added a few baby carrots with the potatoes. Will make again SOON! 🙂
I was looking for a comment substituting chicken for the sausage.
Any thoughts on this?
What a great idea!
How would you recommend substituting chicken for the sausage and at what point would you add it?
It depends – are you using diced chicken or whole chicken breasts? The size of the chicken will result in varying cooking times.
I saw chicken andouille at the store today. Another option for adding chicken! Making this fit company this weekend. I’m so excited to try this!
Did you put uncooked sausage on pan?
Yes.
Love your recipes, will definitely do this shrimp recipe this week
What are the nutrition facts on this recipe? Would love to add it to My Fitness Pal.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
OMG…best shrimp dish ever! We tried this tonight for the first time and it was wonderful. No tweaks, no additions or deletions – just as the recipe reads is perfect. I will triple this for a company dish and serve it with a really good warmed baguette and a huge salad, Meyer lemon sorbet for dessert with brown-edge cookies (http://www.epicurious.com/recipes/member/views/old-fashion-brown-edge-sugar-cookies-1213489). Oh, and don’t forget a huge bucket of cold Coronas with lime. Thank you so much for one of the best recipes I’ve tried in, oh…about twenty years.
In the ingredients it says to use peeled and deviened shrimp, but in the photo is shows the shrimp unpeeled. Does it really matter? And would it be ok to use frozen (thawed) shrimp. No one around where I live has fresh right now.
The shrimp is actually peeled here. And yes, you can use thawed uncooked shrimp if fresh is unavailable.
Made this with bratwurst and it was amazing! Thanks for a great recipe.
Could you cook crawfish like this?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Best shrimp and so easy to make
Fresh caught LOCAL Ga. Shrimp (NEVER Asian Pond scum) Vidalia sweet onions, and Kielbasa make for low country perfection! Love the sheet pan idea!
Please clarify what shrimp. Precooked or raw?
Raw.
If shrimp are ore cooked, can you just add them at the very end and coat?
That could work! But without having tried this myself, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Looks delish – can’t wait to try. But yeah, the “one pan” is misleading….What are you supposed to cook the potatoes in…
It’s maddening when recipes use wording like: “one pan” or “ready in 5 min.” as teasers when they simply aren’t accurate.
I would recommend watching the video above and chill out.
Jules, if you read the recipe you will see that she said to boil the potatoes until just tender and adding the corn before putting them on the sheet pan with the shrimp.
Jules, it is #2 in the directions cook for 13-15 minutes and add the corn the last 5 minutes!!!
JOANN
Was not referring to this recipe specifically when I said “ready in 5 min”. (Obviously it takes longer than that to prepare.) I was referring to recipes in general that make unrealistic claims. My only issue with this, as other commenters have pointed out is the “one pan” inaccuracy.
Gracious Jules, calm down, you prep the ingredients then actually cook the meal in just one pan. If you want, just use the sheet pan to precook the potatoes, add the corn in to cook a few minutes also before adding other items, then you use only one pan and as for 5 minutes, recipe clearly says 40 minutes.
I just made this for dinner! It was soooooo good! Only thing I left out was the sausage. Great recipe!
I will be back for more!
I get here from pininterest.
The food is looking so great… Mouthwatering haaa….
I will try to cook this one day…. Love
Could I substitute Bratwurst for sausage?
Yes, that sounds amazing!
LOVED this and can’t wait to make it again. Have a family of six and even my four kids really enjoyed this one, not too spicy, just perfect!
I cooked everything but the shrimp for 15 minutes, turned the food and another 15 minutes. Added the shrimp and cooked another 7 minutes. So good!
Did you use fresh shrimp & corn or frozen?
Super Delicious! Can’t wait to make it again.
I followed this recipe exactly but found that the times listed for the potatoes and corn were not long enough. I also added the shrimp towards the end of the baking time or they would have been been over cooked – I’m wondering if anyone else had the same results.
One pan??????? Plus a pot and a bowl……. I cook mine in one pot…… Less cleanup!!!!!!
I know..the whole point of the shrimp boil is one pot…..so???
Fresh corn is out of season here
Most grocery stores sell frozen corn on the cob-should be right there near all the other frozen veggies. We always freeze some of our own in the summer so that we have during the winter season.
Do you think you could use frozen (green giant or something) corn? And if so, how would it alter cooking times?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used frozen corn on the cob and cooked for same amount of time. Came out perfect
I am making this tomorrow for Valentine’s Day, so I have to use frozen corn. I assume if it’s thawed first it shouldn’t affect the cooking time, but I’ll see how it goes!
Every Sunday, we have a family dinner (usually around 10 people). I made this last Sunday, doubling the amounts, and it was a hit. It is a super-convenient, simple meal that can feed and please a crowd. Thanks!
I made this for company and it came out amazing. It was honestly better than the “real” boil that I do all the time, I doubled the recipe and made it with red potatoes and fresh corn and a bit more old bay seasoning. I may never boil again. The cleanup was easier too! Thanks for.a great way recipe!
Very tasty, went over quite well with my Wife. Added some smoked paprika as a finishing touch and used more butter than recommended. YUM !
My family loved it & has already said they want me to make this again! My only comment is that I had to use 3 different pans. There was no way all of these ingredients would fit one one cooking sheet. Delicious!
If you have Costco nearby, grab one of their restaurant sized baking sheets.
Hey I was wondering If you have the nutrition info?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
This recipe is excellent. I saved myself an extra step by cutting the potatoes into chunks, and the corn cobs, I halved. I put all but the shrimp onto a sheet pan and roasted. The last few minutes, I added the shrimp, gave it a good stir and finished the shrimp. So tasty and a beautiful presentation.
Great idea! I wondered if you were already using a pot, why not just do the traditional low country boil…..
Too soupy as a boil..Roasted is superb!
Hello. Just wondering how long you roasted everything but shrimp and what temperature. I m planning on making this weekend. Thanks
Do you use raw shrimp or cooked shrimp?
Raw.
You should modify the ingredient list to reflect that you put them in raw. I was also unsure, but luckily I found that the question had already been asked and answered!
Recipes typically specify when cooked shrimp is required.
Can you use frozen cooked shrimp?
Yes, but please thaw prior to using.
Hello! I was just letting you know (or if you do know already) that the Hummus box recipe disappeared. I wanted to make it this weekend. What happened?
I made this two nights ago and it was sooo good! Thanks so much for constantly putting out easy and delicious recipes. My boyfriend and I had so much fun eating with our hands directly from the pan.
great application of sheet pan cooking, this is perfect for it, love all of this, thank you, and the garlic, more the better and the perfect common denominator for all of this!
Made this last night and it’s absolutely delicious!! I don’t do dairy so I subbed olive oil for the butter and it’s still perfection. Just wanted to share for anyone who maybe can’t have dairy that olive oil worked great!
Thank you! I was reading all the comments to see if anyone else had tried making it without butter . Very thoughtful of you 🙂
They have a vegan butter option, tastes exactly the same. Earth Balance Organic is the brand and should say NON GMO VEGAN. Learned this from my vegan daughter in law…
Thanks!
I was looking through comments specifically to see if olive oil would sub for butter since SO is dairy free! Thank you! It is helpful when the comment comes from a tried and true source and not just an assumption.
DO YOU USE FROZEN OR FRESH SHRIMP?
FRESH.
I have frozen shrimp… Do I need to let thaw first or ok to cook frozen?
I recommend thawing first.
I love that you respond in caps if the questions are in caps…
This looks like a fabulous summer BBQ recipe!!
This is a lovely recipe. Can’t wait for the sweet corn to be in season so I can try this! 🙂 Thanks for the inspiration!
I will hold on to this recipe until summer and put the sheet pan on the grill. Great idea!
HI Chungah! Would you have any tips for adding crab legs? My other half LOVES crab but I’ve never cooked it before! Thanks!
I haven’t either – sorry!
crab would go in last, just to heat through, it is already cooked, about the last 5 mins
Can you make this with red potatoes??
Yes, of course!
It is against the law to change a recipe. The food network police will bust your door down and take you away.
Crickey – why would it not be ok to use red potatoes?
I love crab legs and have tried several cooking methods. My preference is microwaved. Wrap the crab in damp paper towel and microwave for 4 min. Comes out perfect!
WOW ! That’s awesome I would never have put any kind of seafood in a microwave!!! Excited to try this!
I prefer to put the crab legs in the oven only. It seems they lose flavor when boiled.
Steam them for 5 minutes over corona—BEST CRAB I’VE EVER HAD!!
I made this recipe with crab legs instead of the sausage. It was delicious. The seafood guy at the store told me it was best to bake the crab legs anyways. With the old bay seasoning this recipe was a hit for New Years day! So flavorful! Boiling loses the flavor of the Old Bay, but when it’s baked it sticks to the seafood. This recipe is a keeper!
I have made this with snow crab legs in addition to the other ingredients. Just add them in close to the end, they need only 5-10 minutes. Alternatively you could steam them in a separate pot.
WHAT’S THE PROTOCAL FOR EATING A SHRIMP BOIL ??? DUMP IN A WARMED SERVING BOWL ? LEAVE ON THE BAKING SHEET ON A COUPLE OF TEA TOWELS ??? TRY TO SEPERATE INTO EQUAL PORTIONS ……….. SEEMS MORE LIKE A HELP YOURSELF KIND OF MEAL. NEVER INDULGED THOUGH.
ANY OPTION WORKS! 🙂
If you go to the neighbor’s shrimp boil down south, the picnic tables are covered with butcher paper and the pot full of goodness is drained, then dumped out on the table. Tuck your napkin under your chin and dig in!
Absolutely!
Definately the way to do it Southern Style!
Yum! This recipe reminds me of growing up in the south. Thanks for sharing =)
where’s your hubby on Valentines!?
Hi Chungah,
Your recipes are awesome. I have tried quite a few now and My family and I loved every single one. Keep them coming hehe!! The blogs are great too. I love reading them. Hope you’re having a great week. I look forward to the next recipes to come.
I definitely subscribed I have never read so many positive reviews on any recipe page!! Can’t wait to try them!
I made this for the new year for my family. I used red potatoes and added . It was awesome. Thanks for the recipe